Tony's American-style Neapolitan Canotto - Tony's Pizza Napoletana, San Francisco

This is one of Tony's more unique inventions. It's really fun, he offers a few different toppings but the Neapolian comes with a whole basil plant and an olive oil cruet for you to top it yourself. While heavily inspired by the modern Neapolitan canotto cornicione, this is baked at a much lower temperature, and I believe the trick is brushing the cornicione with olive oil, which causes it to get way way way more microblisters. It's got some crunch to it, but still light and airy.

He has a recipe for it in his latest book. Good stuff as always from Tony!